Texas Bean Salsa Recipes

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TEXAS BEAN SALSA



Texas Bean Salsa image

This is so popular in my household.

Provided by Bailey York

Categories     Vegetables

Time 20m

Number Of Ingredients 6

1 can(s) black beans, canned
1 can(s) rotel
1/2 bag(s) corn kernels, frozen
1/2 lime
1/2 Tbsp cilantro, fresh
1/2 c chopped onion

Steps:

  • 1. First, drain and rinse the black beans and drain the rotel.
  • 2. After that add to a large mixing bowl.
  • 3. put your corn and microwave to warm the corn up.
  • 4. Next, chop your onion and add to the bowl as well.
  • 5. Once corn is thawed, add to the bowl and give the mixture a mix.
  • 6. Add your cilantro and juice 1/2 of the lime.
  • 7. Give another mix in the bowl and set in the fridge to chill until needed.
  • 8. Serve with low fat tortilla chips or veggies. *This is also good on chicken or fish.

THREE-BEAN SALSA



Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

TERRY'S TEXAS PINTO BEANS



Terry's Texas Pinto Beans image

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Provided by Fooddude

Categories     Side Dish     Beans and Peas

Time 2h15m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Steps:

  • Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g

TEXAS CAVIAR PARTY SALSA



Texas Caviar Party Salsa image

This dip/salsa is fresh, delicious and nutritious. Everyone loves it, except my SIL who has an strange bean phobia. It's one of my most requested recipes.

Provided by Geema

Categories     Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cans Rotel tomatoes & chilies, mild,original or hot,your choice,drained well
2 cans black-eyed peas, drained and rinsed
2 -3 large green peppers, diced small
2 cups sweet onions, diced small
1 bunch cilantro, finely chopped
1 (8 ounce) bottle kraft zesty Italian dressing
your favorite tortilla chips, for dipping

Steps:

  • Place all ingredients in a large bowl and mix well.
  • Cover and place in refrigerator to marinate for a minimum of 2 hours.
  • It's best made the day before, but my DH has been know to eat a big bowl full right away.

Nutrition Facts : Calories 124.2, Fat 8.2, SaturatedFat 1.3, Sodium 895.9, Carbohydrate 12.9, Fiber 1.4, Sugar 5.1, Protein 1.6

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